– [ ] 4-5 total cups of greens, I pack it down hard, could be all basil, or mostly basil with some parsley, chives, spinach, kale, radish greens, etc. – [ ] About 3-4 oz parmesan, grated or cut up into small chunks – [ ] 6 cloves garlic (like decent size cloves, maybe best to say half a head of garlic) – [ ] .5 tsp salt – [ ] .25 tsp black pepper – [ ] 2 jalapeños, one with seeds, can adjust this based on spice level desire – [ ] Around 1 cup nuts, mostly pine, also almonds and walnuts – [ ] Juice and zest of 1-2 lemons – [ ] 1 cup olive oil – [ ] Some cherry tomatoes, I usually eyeball it, like 7-10 – [ ] Dried tomatoes if I have them, sun dried or home dried, like a few – [ ] Optional: 1 avocado for smoothness (will maybe turn darker when stored in fridge). Will reduce amount of olive oil you need.
Large food processor (or medium and halve recipe), add the greens, nuts, tomatoes, garlic, avocado, salt, pepper, lemon juice. Grind that for a while, scrape it down and grind again.
Then add the parmesan and blitz again.
Finally add the oil and blend just long enough for it to be smooth – allegedly if you blitz the oil too long it can get more bitter.
Pasta recipe is 4 eggs, 90g semolina flour, 300g all purpose flour, tbsp olive oil, tsp salt. Rested for 20 minutes, divided into fourths. Rolled to a 7 on kitchen aid pasta roller, each sheet cut in half. Rest each side 8 minutes, then roll up and cut by hand decently wide. Cooked 3 minutes, heavily salted water. Reserve a mug of pasta water.
250g of the pesto added to a container. Add pasta water to sauce up the pesto, and then noodles, off the heat (don’t heat pesto).
To serve, top with walnuts, parmesan, olive oil, chopped basil, fresh cracked pepper, chili crisp or hot sauce (homemade red jalapeño hot sauce), and cherry tomatoes are a must (these are midnight snack, I love a sour tomato best).
Would love any recommendations for making pesto a bit “saucier”, if you know what I mean.
hecooks_co
That looks wonderful. Thanks for sharing!
MY recommendation would be to add reserve pasta water or chicken broth to the pesto, but you did the first. Heavy whipping cream could do the trick. It would make the pesto thick and velvety.
3 Comments
Pesto recipe:
– [ ] 4-5 total cups of greens, I pack it down hard, could be all basil, or mostly basil with some parsley, chives, spinach, kale, radish greens, etc.
– [ ] About 3-4 oz parmesan, grated or cut up into small chunks
– [ ] 6 cloves garlic (like decent size cloves, maybe best to say half a head of garlic)
– [ ] .5 tsp salt
– [ ] .25 tsp black pepper
– [ ] 2 jalapeños, one with seeds, can adjust this based on spice level desire
– [ ] Around 1 cup nuts, mostly pine, also almonds and walnuts
– [ ] Juice and zest of 1-2 lemons
– [ ] 1 cup olive oil
– [ ] Some cherry tomatoes, I usually eyeball it, like 7-10
– [ ] Dried tomatoes if I have them, sun dried or home dried, like a few
– [ ] Optional: 1 avocado for smoothness (will maybe turn darker when stored in fridge). Will reduce amount of olive oil you need.
Large food processor (or medium and halve recipe), add the greens, nuts, tomatoes, garlic, avocado, salt, pepper, lemon juice. Grind that for a while, scrape it down and grind again.
Then add the parmesan and blitz again.
Finally add the oil and blend just long enough for it to be smooth – allegedly if you blitz the oil too long it can get more bitter.
Pasta recipe is 4 eggs, 90g semolina flour, 300g all purpose flour, tbsp olive oil, tsp salt. Rested for 20 minutes, divided into fourths. Rolled to a 7 on kitchen aid pasta roller, each sheet cut in half. Rest each side 8 minutes, then roll up and cut by hand decently wide. Cooked 3 minutes, heavily salted water. Reserve a mug of pasta water.
250g of the pesto added to a container. Add pasta water to sauce up the pesto, and then noodles, off the heat (don’t heat pesto).
To serve, top with walnuts, parmesan, olive oil, chopped basil, fresh cracked pepper, chili crisp or hot sauce (homemade red jalapeño hot sauce), and cherry tomatoes are a must (these are midnight snack, I love a sour tomato best).
Would love any recommendations for making pesto a bit “saucier”, if you know what I mean.
That looks wonderful. Thanks for sharing!
MY recommendation would be to add reserve pasta water or chicken broth to the pesto, but you did the first. Heavy whipping cream could do the trick. It would make the pesto thick and velvety.
This is a stunning plate!